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Butter chicken: A Rich, Creamy Twist on a Timeless Classic

Chicken Makhani, also known as Butter Chicken, is a rich and creamy Punjabi curry made with marinated chicken simmered in a silky tomato-based gravy with butter, cream, and aromatic spices. It is known for its smoky flavor, velvety texture, and perfect balance of spice and sweetness.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
2 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For Chicken Marination
  • 600 –800g chicken thighs or breast boneless, skinless, cut into chunks
  • 1 cup thick yogurt dahi, preferably hung curd
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • Salt to taste
  • 2 tbsp mustard oil or neutral oil
For Makhani Base Gravy
  • 3 tbsp butter
  • 1 tbsp oil
  • 4 –5 medium tomatoes roughly chopped
  • 1 –2 green cardamoms
  • 1 black cardamom optional
  • 4 –5 cloves
  • 1- inch cinnamon stick
  • 1 tsp ginger-garlic paste
  • 8 –10 cashews or almonds
  • 1 tsp Kashmiri chilli powder
  • Salt to taste
  • Water as needed
  • 1 tbsp honey or sugar
For Final Assembly
  • Cooked chicken
  • Prepared makhani tomato base
  • 2 –3 tbsp butter
  • 3 –4 tbsp fresh cream or coconut cream for dairy-free version
  • ½ tsp crushed kasuri methi
  • 1 tbsp honey or jaggery adjust to taste
  • Salt to balance
  • 1 small green chilli slit (optional)

Equipment

  • Heavy-bottomed pan or kadai
  • Blender or immersion mixer
  • Fine mesh strainer
  • Mixing Bowl
  • Tongs or skewers
  • Grill pan or frying pan
  • Measuring spoons and cups

Method
 

Step 1: Marinate the Chicken
  1. In a mixing bowl, combine chicken, yogurt, ginger-garlic paste, lemon juice, Kashmiri red chilli powder, garam masala, turmeric, salt, and mustard oil.
  2. Mix thoroughly until the chicken is evenly coated.
  3. Cover and refrigerate for at least 2 hours or overnight for best results.
Step 2: Prepare the Tomato Base
  1. Heat butter and oil in a heavy-bottomed pan.
  2. Add green cardamoms, black cardamom, cloves, and cinnamon stick.
  3. Sauté for 30 seconds until aromatic.
  4. Add ginger-garlic paste and cook until fragrant.
Step 3: Cook the Tomatoes
  1. Add chopped tomatoes and cashews.
  2. Cook until the tomatoes soften and oil begins to separate.
  3. Add Kashmiri chilli powder and salt.
  4. Cook for a few more minutes.
Step 4: Blend the Gravy
  1. Allow the mixture to cool slightly.
  2. Blend until completely smooth.
  3. Strain through a fine mesh sieve for a silky restaurant-style texture.
Step 5: Cook the Chicken
  1. Heat a grill pan or frying pan over medium-high heat.
  2. Cook the marinated chicken until lightly charred and almost cooked through.
  3. Do not overcook, as the chicken will finish cooking in the gravy.
Step 6: Reheat the Makhani Base
  1. Pour the strained gravy back into the pan.
  2. Add a little water if needed and simmer for 5–6 minutes.
Step 7: Combine the Chicken and Gravy
  1. Add the cooked chicken pieces to the gravy.
  2. Simmer for 10 minutes to allow the flavors to blend.
  3. Add crushed kasuri methi, honey or jaggery, and adjust the salt.
Step 8: Finish with Butter and Cream
  1. Reduce the heat to low.
  2. Stir in butter and fresh cream.
  3. Add the slit green chilli if using.
  4. Simmer gently for 2–3 minutes until the curry becomes rich and glossy.
Step 9: Serve
  1. Serve hot with garlic naan, tandoori roti, jeera rice, or butter rice.

Notes

For the most authentic flavor, char the chicken before adding it to the gravy.
Blend and strain the tomato base for a smooth, restaurant-style texture.
Cashews can be replaced with almonds for a lighter and nuttier flavor.
Coconut cream can be used instead of dairy cream for a dairy-free version.
Do not boil the curry after adding cream. Simmer gently to prevent splitting.
Chicken Makhani tastes even better the next day as the flavors deepen.
Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months.
Serve with garlic naan, butter naan, tandoori roti, jeera rice, or plain basmati rice.